If you love serving chicken dinner to your family, you might be wondering which cuts of meat are proper for the recipe you are considering. While many people opt for easy-to-use sections like the breast, there are benefits and drawbacks to each kind. Here is a little more information about the four basic types. 

A Guide to Different Sections of a Chicken

1. Breast

Prized for its white meat and ability to be cut bone-free, chicken breasts offer more meat per serving. They can be butchered to include the tasty exterior skin. However, some people prefer their chicken dinners without it to save calories. 

2. 3-Joint Wing 

The arm of a chicken is separated into three parts. The first section is referred to as a drummette, the second section is called the wing, and the most distal portion is referred to as the wing tip. While all three sections are partially edible and contain white meat, the first two sections provide the most meat and are typically served as chicken wings. 

3. Thigh

The thigh portion of the chicken is made from the upper leg of the chicken and contains dark meat that is flavorful and rich in iron. The thighs are typically fattier than breasts or wings, making them tender, easy to cook, and incredibly tasty.  

4. Drumstick

Drumsticks are another highly sought-after cut of chicken, especially since they are highly portable and contain heavy amounts of flavorful dark meat. The drumstick is the lower part of the chicken’s leg and contains the patella of the animal. Drumsticks are larger than drumettes, contain more meat, and are perfect for braising, frying, or baking for your next chicken dinner. 

If you are craving decadent fried chicken dinner, look no further than Lee's Chicken Restaurant in Lincoln, NE. Since this beloved restaurant’s inception in 1945, they have been serving delicious southern fried chicken, complete with freshly prepared sides like coleslaw, buttered corn, potato salad, french fries, and macaroni and cheese. Explore their menu today by visiting their website or place a carry-out order by calling (402) 477-4339.